Not just a major vacation destination, Montana is a veritable melting pot of delicious grub. Add to it the wide-open spaces, outdoor living, and the riches of nature, and its enough to make any vacationer question the decision to go home! Prepare yourself for what the authors call great, honest, and authentically hearty chow you can prepare at home, the Montana way. Open Range serves up generous portions of meatincluding venison, quail, duck, elk, fish, pork, and beefin near-excess, and all manner of favorite local steakhouse sides.The Mint Bar and Caf in Belgrade, Montana inspired the book, but the recipes include much more than menu offerings. Far from dusty chuckwagon cuisine, Montanas culinary influences are Cajun, Creole, French, and Italian. Standouts include Fried Meat Pies, Campfire Coffee Chili, Buttermilk-Fried Quail with Steens Syrup, Poachers Deer Leg, and more. The authors put their considerable knowledge of meat-eating to use: beginning with how the animal was raised through all the steps of choosing, prepping, marinating, cooking, and enjoying it. Follow the main course with basic potatoes and creamed spinach to stews,salsas, greens, and desserts: youll leave the table satisfied.